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Old 09-06-2015, 05:36 PM   #31
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Originally Posted by GotGarlic View Post
Oh yes, I was thinking earlier about the flourless chocolate cake with dark chocolate-cinnamon ganache we made last Christmas. So good.
I made a flourless chocolate cake using fine ground hazelnuts...must do again for Thanksgiving. Thanks for the reminder.
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Old 09-06-2015, 10:09 PM   #32
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How about a nice smoked salmon cheese cake or jalapeno cheese cake.
yuck! I can't either think of salmon or jalapeno for dessert. lol
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Originally Posted by medtran49 View Post
Homemade Dobosh torte or the Italian Cream cake.
yum!

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Originally Posted by larry_stewart View Post
Strawberry Shortcake ( but the frosting has to be real whipped cream, not the other stuff bakeries sometime use.

cheese cake ( denser, cream cheese kind)
Love both shortcake and cheesecake!

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Since shortcake is hard, i.e. basically a thick biscuit, I have often wondered about how this is eaten, i.e. sliced. Does it soften with the berries and cream?
Yes it softens very slighten, and it is good. I served mine open face with cream and strawberries.

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Originally Posted by GotGarlic View Post
In parts of the South, a sweet biscuit (American-style) is used to make strawberry shortcake.
I like to sweeten my biscuits with about a 1/2 cup to 1 cup of sugar to make it more dessert like,.

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Originally Posted by PrincessFiona60 View Post
Dark Chocolate cake with dark chocolate ganache. Very moist carrot cake with cream cheese icing.
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Originally Posted by PrincessFiona60 View Post
I made a flourless chocolate cake using fine ground hazelnuts...must do again for Thanksgiving. Thanks for the reminder.
Nice!
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Old 09-06-2015, 11:59 PM   #33
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Originally Posted by medtran49 View Post
...Italian Cream cake.
There is a bakery in suburban Cleveland near my parents' old house that makes the most delightful Italian Cassata Cake: "Layers of sponge cake filled with ricotta cheese, chocolate chips and maraschino". They call it their "signature cake". I don't know if it's the same type of cake as what you posted, but I know it is excellent. The family has been there for generations - we ordered a cake from them for my high school graduation party in 1969 and they were already a long-established bakery.


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Dark Chocolate cake with dark chocolate ganache...
May I have my slice with a small scoop of vanilla bean ice cream, please?
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Old 09-07-2015, 05:31 AM   #34
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There is a bakery in suburban Cleveland near my parents' old house that makes the most delightful Italian Cassata Cake: "Layers of sponge cake filled with ricotta cheese, chocolate chips and maraschino". They call it their "signature cake". I don't know if it's the same type of cake as what you posted, but I know it is excellent.
That does sound good but no, the one I was referring to is usually made with buttermilk and has pecans and coconut in the batter, and is frosted with a cream cheese based icing with usually chopped pecans pressed on the sides or decorating the top, sometimes toasted coconut as well, though I prefer just the pecans.

I seriously doubt it's actually Italian in origin but I have no idea why it came to be named that.
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Old 09-07-2015, 05:38 AM   #35
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yuck! I can't either think of salmon or jalapeno for dessert. lol

!
The salmon or lobster or crab one is actually an appy or for a buffet type of light foods for a cocktail party.

My brother-in-law, Craig's brother, introduced us to the concept of using jalapenos for dessert. He made a jalapeno chocolate cheesecake that apparently some people really like, not my cup of tea though I believe Craig thought it was pretty good when we had some. He also made fudge with jalapenos, not my cup of tea either but I'm also not much of a chili head.

Oh, that did remind me of another cake though, BIL's triple chocolate cheesecake made with white, milk and semi-sweet chocolate layers. Absolutely one of the best I've ever had. He also served it with a dark chocolate sauce but that made it just too rich for me, serious overload.
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Old 09-07-2015, 08:21 AM   #36
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May I have my slice with a small scoop of vanilla bean ice cream, please?
You betcha!
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Old 09-07-2015, 09:03 AM   #37
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In parts of the South, a sweet biscuit (American-style) is used to make strawberry shortcake.
In New England, especially Maine, this is how shortcake is made. I believe by definition a shortcake is like an american style slightly sweetened biscuit.

When I moved to NC, angel cake or those little premade sponges were the norm. I was confused because with this being big biscuit territory, why hadn't they thought of using them for strawberry shortcake?

Biscuits are my preferred shortcake, maybe it tastes better or maybe it's nostalgia.
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Old 09-07-2015, 09:08 AM   #38
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My favorite would have to be German's chocolate cake, homemade. When I make this cake (which isn't often since I'll eat it until it's gone!), I double the amount of melted chocolate in the batter.

I don't really care for most store bought ones. They are usually just a chocolate layer cake with a little coconut pecan icing plopped on the top, THAT'S THE BEST PART!

I also love Italian cream cake, cakes flavored with almond and carrot cake, again homemade, store bought ones usually end up fluffy and lacking flavor. Chocolate cake is my go-to if nothing else catches my eye.
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Old 09-07-2015, 10:19 AM   #39
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I've lived in Massachusetts for 70 years and 99.99% of the shortcakes I've eaten have been made with these. You can buy them in any supermarket. I can't speak to what's common in Maine.
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Old 09-07-2015, 10:24 AM   #40
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I've lived in Massachusetts for 70 years and 99.99% of the shortcakes I've eaten have been made with these. You can buy them in any supermarket. I can't speak to what's common in Maine.
My grandmother loved those sponge cups!

She used them for shortcakes, ice cream sundaes and her own odd version of an individual Boston cream pie.

The rest of us hated them and learned how to make baking powder biscuits for strawberry shortcake.
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